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This study aims to analyze the effect of variations in screw conveyor speed and cutting blade on an automatic meatball molding machine in producing meatballs weighing between 15 and 20 grams. The research method used a design of experiments (DOE) approach with a factorial design, followed by a two-way ANOVA analysis to test the effect of each factor and their interactions. The screw conveyor speed variations used were 160 RPM, 140 RPM, and 124 RPM, while the cutting blade speed was varied at 224 RPM, 186 RPM, and 160 RPM. The speed variations were obtained by adjusting the pulley ratio on the machine. The testing process was carried out by molding meatballs using a combination of these speed variations, then boiling them until they float to ensure doneness. After that, the mass of each meatball was weighed with a precision scale. The weighing data were processed using Microsoft Excel and Minitab 21 software to obtain accurate statistical analysis. The results showed that increasing the screw conveyor speed tended to increase the meatball mass, while increasing the cutting blade speed actually decreased the mass of the meatballs produced. The interaction between screw conveyor speed and cutting knife speed was statistically significant with a p-value ≤ 0.05, indicating that the combination of the two plays an important role in determining the final meatball mass. Through Response Optimization analysis, the most optimal combination for producing meatballs with a mass in the range of 15–20 grams is a screw conveyor speed of 124 RPM and a cutting knife speed of 160 RPM. This setting can be achieved by using pulleys with diameters of 114.3 mm (4.5 inches) and 88.9 mm (3.5 inches). These findings are expected to be a reference for meatball industry players, especially MSMEs, in increasing production efficiency and maintaining product size consistency.

UMKM Bakso 43 located in Jatiwangi Village is one of the micro businesses in the culinary field that sells meatball products at home. This business experiences obstacles in production consistency and limited marketing strategies. This study aims to analyze the production and marketing strategies of UMKM Bakso 43 and provide solutions and directions for future development. The research method used is descriptive qualitative through observation, interviews, and direct assistance. The marketing strategy focused on in this study is through the Facebook social media platform. The results show that production efficiency can be increased through production rescheduling and recording raw materials, while digital marketing through Facebook can significantly increase consumer reach. This study concludes that collaboration between strengthening production management and simple digital marketing can be the main driver of UMKM development

This study aims to determine the pH quality and organoleptic quality (color, aroma, taste and texture) of broiler chicken meatballs with the addition of talas flour. This study used three treatment (10%,20%,30%) each repeated six time so that obtained. The designs used were Completely Randomized Design (CRD). The results showed that the addition of talas flour had a significant effect (P<0,01) on the colour, taste, texture and had no effect on the pH and aroma in meatball product.

Cireng comes from the Sundanese region with the acronym of aci digoreng "fried tapioca" which is made by frying a mixture of dough made from tapioca flour. Currently, cireng is sold in various flavors and forms, such as chicken, beef, sausage, meatballs, to cheese and teriyaki chicken. Even innovation is not only in taste but also in form, for example cimol, cilung, and others. In this case, the author conducted a study on an UMKM called Cireng Isi Seblak Brother which has more than 30 variants. With the best-selling variants being shredded chicken and tetelan. The purpose of this case study is to maximize the calculation of the maximum profit that should be and that occurs in the field.

Study This aiming For analyze influence access financing , system recording finance , and cash management towards sustainability of Micro , Small and Medium Enterprises (MSMEs) stalls meatballs in Regency Bojonegoro . Research sample consists of of 30 UMKM stall players selected meatballs​ by purposive sampling. Data were analyzed using validity , reliability and t-test tests . Research result show that system recording finance own influence significant to sustainability of UMKM stalls meatballs in Bojonegoro . Increasingly Good system recording applied finance , the more tall possibility business For persist . On the contrary , access financing No show influence significant to sustainability business . Findings This indicates that UMKM in Bojonegoro need more notice repair system recording finance they . This is can done through training , mentoring , or use technology information . In addition , research this also highlights importance internal factors such as quality products , marketing strategies , and capabilities management in determine sustainability business .

This community service activity aims to provide education about the use of shopping bags (totebags) from patchwork waste as an alternative to plastic bags to MSME business actors processed fish in Kampung Nelayan Desa Salira. The method used by the author in this activity begins with providing training on plastic bag waste, then also an introduction to the utilization of fabric waste that can be reused to make new products that are useful and ends with the handover of helanja bags to the business actors of processed fish MSMEs in Kampung Nelayan Desa Salira. The processed fish MSME products are in the form of payus fish amplang crackers, fish rolade, fish nuggets, fish meatballs made from fish, and in their sales require reusable shopping bags and have product selling value.

This community service activity was carried out with the aim of increasing sales of Omasan Taste frozen beef meatballs through assistance in the business licensing process and updates in product packaging design. Small businesses like Omasan Taste often experience difficulties in obtaining official licenses and creating attractive and safe packaging. Through training, consultation, and assessment, this mentoring aims to assist in the setup and management of business licenses, such as P-IRT licensing and halal certification, as well as improved packaging design. The results showed that having a complete business license can increase customer confidence, while attractive and informative packaging design succeeded in increasing interest in the product. This is reflected in increased purchases and market expansion. In this way, the assistance successfully boosted Omasan Taste's sales through strategies to increase consumer confidence and product competitiveness in a larger market.

The Bakso Zaky stall business located in Deli Serdang district, North Sumatra has been established since 2019. Mr. Zaky started his business with capital of IDR 12,500,000. The location of this business stall is very strategic because it is on the edge of the market and many people pass by it. This research method is a qualitative and secondary method, namely research that uses short-term time or with supporting data and qualitatively by conducting direct interviews with sources. The subject of this research is a meatball trader named Zaky Darius who is 31 years old. The research results obtained were that the maximum profit from chicken noodles was IDR 842,000, regular meatballs IDR 1,154,000, and large meatballs IDR 920,000, so that within a week Zaky's Bakso business experienced a net profit/profit of IDR 2,916,000.    

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction  

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction.

This article or writing aims to find out "business feasibility analysis for Ngonah Noodle". The problem focuses on various aspects in measuring how feasible this ngonah noodle business is to be implemented. As is known, the city of Bandung is a city that has the nickname "culinary paradise". This is what underlies the habits of its people who really like culinary delights. The large number of MSMEs in the city of Bandung, especially in the food sector, makes the city of Bandung a destination for people outside the city for culinary delights. One of the culinary delights that is currently popular and sought after by many people is spicy noodles. Ngonah Mie UMK is an UMK that makes and innovates products from spicy noodles. This MSME not only produces processed spicy noodles but also various other types of food or snacks such as aci meatballs and dumplings. Ngonah Noodles UMKM has a good structure and system in all aspects that support its business. Even though it was founded not long ago, this ngonah noodle business is actually able to compete with competitors who sell similar products.

Students are an investment in the nation and the nation's next generation. Their growth and development will be optimal depending on providing nutrition with good and correct quality, quantity. By consuming good food and snacks, it is hoped that you can contribute adequate nutrition. Students are used to eating and snacks whose main menu is meatballs, junkfoot and modern food currently on campus and around campus. However, currently many foods and drinks contain additional ingredients such as preservatives, borax and others. Thus, it is necessary to study and research the borax content as well as qualitative analysis of the meatballs sold by traders around the UINSU Tuntungan campus. This type of research uses total sampling carried out by the UPT HEALTH LABORATORY of the North Sumatra Provincial Health Service. located on Jl. Willem Iskandar Pasar V (Jl. Balai Pom) using qualitative methods. The research results showed that from 6 samples of meatballs located around the UIN campus, it was proven that they did not contain borax. Based on the results of the analysis, it can be concluded that all meatball sellers located around the UIN Medan Tuntungan Campus have good knowledge and attitudes which are important factors in avoiding contamination by toxic substances and how to manage meatballs properly without the use of preservatives, especially borax. The meatball processing method at UIN and around UIN meets the requirements of the Minister of Health of the Republic of Indonesia 2015, Number: 722/Menkes/Per/IX/2015 regarding food, so students don't need to worry.

This activity is a community service activity in the context of implementing the Tridarma of Higher Education, for postgraduate lecturers at STIEPARI Semarang. The implementation was in March 2023, the location of the activity was the Kuwu tourism village, Kradenan District, Grobogan Regency, Central Java. The purpose of the activity is to introduce the community to the development of Kuwu Village tourism based on Local Tourism Potential. This activity is not only an effort to improve the ability of tourism village management but also as a means of introducing the basics of tourism village development, because Kuwu village although it has had a decree as a pilot tourism village since 2009, but there are no real activities in the village.  The implementation technique is direct socialization, to people who have local potential home industry businesses such as Ayam Pencok, and various flavors of meatballs, and crispy chicken, PAU. The system of delivering socialization material uses direct in the field (visits to residents who have a business and continued with a question and answer discussion.

Micro, Small and Medium Enterprises (MSMEs) have a very important role in the Indonesian economy. In the era of technological development and digitization in various fields, MSMEs as a type of business that has a large role in building the economy also need to experience development in the field of technology in marketing their products. The purpose of this service is to develop MSMEs in terms of digital marketing and expand the MSMEs marketing network. One example of MSMEs that need digital marketing assistance is UMKM Meatballs and Mixed Ice "Family". The method used in this community service activity is divided into four stages, namely the survey stage, the digital marketing socialization stage, digital marketing assistance and the maintenance and evaluation stages. Digital marketing assistance activities for UMKM Meatballs and Mixed Ice "Family" are a form of community service with the aim of developing and participating in elevating regional potential so that they can have a marketing network that is not limited to the local market.

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

The percentage of people who are negatively affected financially by the Covid-19 pandemic in Indonesia is very large, so this has an impact on reducing fishermen's household income. Through the service of lecturers who are funded independently, fish preparations, namely fish balls and fish nuggets, will be practiced in an effort to increase the income of households and fishermen groups so that this is a solution and another alternative to increase income and fulfill the nutritional needs of families in Botutonuo Village, Kabila District Bone, Bone Bolango Regency. It is hoped that this can change people's habits to become more productive, namely developing the fish caught by fishermen into products with higher selling value.The aim of implementing this service is a) to increase the income of fishing families and groups and to meet the nutritional needs of fishing families. b). improve skills in processing meatballs and fish nuggets among housewives and young women. This goal can be realized through various solution actions including: (1) mentoring about food and nutrition in general, (2) Counseling about the nutritional composition and benefits of fish, (3) Counseling about various processed fish-based products (4) Training on processing fish into meatballs and fish nuggets and their marketing strategies in an effort to increase the income of the fishing community in Botutonuo Village, Kabila Bone District, Bone Bolango Regency.The method used to achieve this goal is to provide training and assistance to the community by transferring knowledge. This method is to provide knowledge on how to make meatballs and nuggets made from fish, accompanied by methods, techniques and marketing strategies. The target of this training is mothers and young women who are given assistance so that they can have life skills that can increase the income of families and fishing groups as well as provide knowledge about the nutrition found in fish.

Pasar Ramadhan is an MSME business that sells various kinds of culinary or snacks that are very popular with the community. Food and drinks are sold such as fried meatballs, chips, cakes, boba, lemon tea, chicken noodles, grilled chicken, satay, and so on. This journal article was created to discuss SWOT analysis in an effort to develop a culinary business in the Ramadan market. This study aims to identify internal and external factors that influence culinary business development in the Ramadan market and provide recommendations for appropriate business development strategies. The research method used is descriptive analysis by collecting data through interviews with traders and visitors to the Ramadan market as well as through literature study. The results of the study show that internal factors such as product quality, price and promotion influence the culinary business development in the Ramadan market, while external factors such as market conditions, competition and regulations also play an important role in the culinary business development in the Ramadan market. Recommendations for the right business development strategy include improving product quality, price adjustments, and increasing promotions to increase the attractiveness of the culinary business in the Ramadan market. In addition, traders are also advised to pay attention to market conditions and existing competition and comply with applicable regulations to optimize culinary business development in the Ramadan market.